Cultivating a reputation for her do-it-yourself skills as the wife to Bryn Derwyn Academy's new headmaster, Ginger Struve Barnes finds the school in sad disrepair, a situation that pales when a corpse is found on campus.

(Helen) Beatrix Potter (1866-1943) was an English author and illustrator, botanist, and conservationist, born in Kensington, London best known for her children's books, which featured animal characters such as Peter Rabbit. Educated at home by a succession of governesses, she had little opportunity to mix with other children. Potter had frogs and newts, and even a pet bat. The basis of her many projects and stories were the small animals that she smuggled into the house or observed during family holidays in Scotland and the Lake District. She was encouraged to publish her story, The Tale of Peter Rabbit (1902), but she struggled to find a publisher until it was accepted when she was 36, by Frederick Warne & Co. The small book and her following works were extremely well received and she gained an independent income from the sales. Potter eventually wrote 23 books. These were published in a small format, easy for a child to hold and read. Her writing efforts abated around 1920 due to poor eyesight.

SWEET GINGER POISON is a "whodunit" murder mystery. Description: Virginia "Ginger" Lightley is the owner of Coreyville Coffee Cakes, a popular bakery in East Texas. Customers drive from miles away to visit the little shop for a taste of her original creations. It's a shock to the whole community when a young man drops dead across town after eating one of her famous cakes. The newly appointed police chief promises to solve the case quickly. And Ginger wants to help him---until he accuses one of her employees of murder. She rejects the crime scenario laid out by the young police chief and secretly determines to solve the crime herself. Praise for Robert Burton Robinson's SWEET GINGER POISON: "...absolutely in love with your writing! I am up at 4AM just to finish reading the conclusion to Sweet Ginger Poison. Keep writing. I am an avid reader and I haven't stayed up most of the night to read a story in several years." - MJ "Wow. I have had many guesses, each changes with the plot. A lot of authors make it really easy to predict the end of their stories, but all I did was kept on reading yours. So dynamic and addictive. You really mastered the art of mystery novels. Well done!" - Aida Rosni, UK "Very good book. Not as predictable as I originally thought it to be. I have enjoyed everything that I have ready by you! I will recommend you to others." - Niki "This was a real good story. I hope to read many more. Keep up the good work." - Pat Sandlin "Very enjoyable! Just the type of story I like. Love the 'domino club' women. Funny! I look forward to reading more from you. Now I have to go find a bakery lol." - Linda Steuer "Great Book. Finished it in 2 days. Keep up the good work." - Terri "I stayed up late last night to finish reading this, and enjoyed every moment." - Toby "Great story. It had a mix of everything, humor, romance and mystery. Just my cup of tea. I really enjoyed it." - Kathy Vekassy "Enjoyed it. It has mystery, romance, humour and it was fast." - Julie

Herbs and Spices, all you need to know about ginger, ginger as medicine, how to grow ginger at home, and my favorite 10 ginger recipes.

Herbs and Spices, all you need to know about ginger, ginger as medicine, how to grow ginger at home, and my favorite 10 ginger recipes.

• ISBN13: 9780152025052
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

Feckless, unwashed, charming, penurious Sebastian Balfe Dangerfield, Trinity College Law student, Irish American with an English Accent, maroon in the ould country and dreaming of dollars and ready women, stumbles from the public house to the pawnbrokers, murmuring delusive enticements in the ear of any girl who'll listen, in delirious search of freedom, wealth, and the recognition he feels is his due. Lyrical and ribald, illuminating, poignant and hugely entertaining, The Ginger Man is a work of authentic comic genius.

Ginger and her fellow Domino Girls pool their funds to buy an old Colonial-style home on the outskirts of town and convert it into a bed and breakfast. The house is rumored to be haunted—which enables them to get the place at a bargain. They name it “Ginger Bread House,” banking on Ginger’s notoriety as a famous cake baker to bring in the guests. She will provide a daily supply of her freshly-baked cakes to sweeten their stay. But on the very first night, guests begin to see and hear strange things. Ginger manages to settle them down—until one of the guests is found dead. News quickly spreads, and gossipers rename the new bed & breakfast, “Ginger DEAD House.” Now every phone call is another cancellation. The Domino Girls see their life savings about to go down the drain. So Ginger proposes that the four of them work together to solve the mystery of the ghosts and the murder. “Domino Sleuth Club” is born. But their task may prove more difficult and dangerous than anyone could have imagined.

• ISBN13: 9780312961046
• Condition: USED - Very Good
• Notes: 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

John Mariani has called Ming Tsai "the foremost interpreter of East-West cuisine in America today," and the appreciative diners at Blue Ginger, Ming's celebrated restaurant in Wellesley, Massachusetts, and fans of his top-rated Food Network show, East Meets West with Ming Tsai, agree. Now, in his first cookbook, Ming shares the technique and philosophy behind his exciting cross-cultural fare.
        
The key, Ming explains, is retaining a healthy respect for the traditions of each cuisine so that diverse elements can be combined in a harmonious way. His trademark Foie Gras and Morel Shu Mai, for example, elevates a traditional yet simple Asian preparation with a luxuriously sophisticated Western ingredient and transforms a humble dish into truly elegant fare. Prosciutto and Asian Pear Maki is a playful reinterpretation of a Japanese favorite, while Classic Roast Chicken with Sticky Rice Stuffing gives the holiday staple a savory new spin. The result is food that's inventive yet not trendy, complex in flavor but surprisingly easy to prepare.
        
In chapters devoted to Soups; Dim Sum (irresistible starters and bite-sized party fare); Rice and Noodles; Seafood; Birds; Meat; Sides; Oils, Dips and Seasonings; and Desserts, Ming proves again and again how delicious the coming together of East and West can be: Gingered Beef with Leeks and Asparagus, Hoisin-Marinated Chicken with Napa Slaw, Asian Gazpacho with Cilantro-Jicama Cream, and Wok-Flashed Salt and Pepper Shrimp are all quick and straightforward preparations that provide big flavors in every bite. And when it's time to pull out all the stops, a chapter dedicated to Over-the-Top recipes will guide home cooks through an array of showstopping dishes that dazzle with innovative techniques and presentations. Beverage suggestions accompany each recipe to complete the dining experience.
        
Filled with Ming's tips for working with unfamiliar ingredients and preparations, Blue Ginger is an outstanding introduction to the pleasures of East-West cooking.

Thanks to his cooking program on the Television Food Network, Ming Tsai has gone from chef to culinary celebrity, taking recipes from his Massachusetts restaurant, Blue Ginger, and using them to introduce cooking with Asian ingredients in a most appealing way. Beyond being attractive, serene, and engagingly articulate, Ming Tsai makes cooking with Asian ingredients look easy. This book, a companion to his television shows, offers the same approach and low-key instructions that viewers have come to love. To fill in the visual details for those who have not viewed the cooking series, the book includes step-by-step black-and-white photos for filling potsticker dumplings, rolling sushi, and preparing sushi rice, as well as glorious color shots of many of the completed dishes.

Tsai's specialty is bringing ingredients and techniques of Asia and the West together. It's not surprising to find Tsai using Asian banana leaves, French foie gras, and Southwestern chipotle chile peppers all at once. In fact, it's only natural for the Ohio-raised son of Chinese immigrants, who trained at the classically oriented Cordon Bleu in Paris and has cooked at U.S. restaurants from San Francisco to Santa Fe. His ability to create easily reproduced, globally influenced dishes is exceptional, and results in delights such as Smoky Turkey Shao Mai (dumplings filled with a chipotle-heated filling) and Asian Gazpacho spiked with ginger and Thai basil. Keeping it simple, Tsai offers a quick roll-up of Prosciutto and Asian Pear Maki. Lemon Basmati Rice, flavored with lemon zest and ginger, or couscous blended with a sauté of onion, scallion, and currants--both are side dishes made in minutes that can dress up a store-bought chicken, grilled meat, or Tsai's salmon teriyaki, creatively flavored with orange juice.

Blue Ginger offers many ways to spice up family meals and dishes to surprise guests without too much effort. Cooking from this book is an opportunity to take Asian ingredients you may have eaten in restaurants and master using them in your own kitchen. --Dana Jacobi

In 1903, a young Scotswoman named Mary Mackenzie sets sail for China to marry her betrothed, a military attachÉ in Peking. But soon after her arrival, Mary falls into an adulterous affair with a young Japanese nobleman, scandalizing the British community. Casting her out of the European community, her compatriots tear her away from her small daughter. A woman abandoned and alone, Mary learns to survive over forty tumultuous years in Asia, including two world wars and the cataclysmic Tokyo earthquake of 1923.